Prepare the marinade: In a large bowl, whisk together the olive oil, yoghurt, lemon juice, minced garlic, cumin, smoked paprika, coriander, black pepper, and salt. The mixture should be a rich, brick-red colour with a sharp, tangy aroma from the yoghurt and lemon.

Marinate the beef: Add the cubed beef to the bowl and use your hands to toss everything together, ensuring every piece of meat is thoroughly coated. You want the marinade to cling to every surface. Cover the bowl with cling film and refrigerate for at least 2 hours, or up to 8 hours for a deeper flavour. The beef will darken slightly as it marinates.

Prepare the vegetables: While the beef marinates, prepare your peppers and onions. The pieces should be roughly the same size as the beef cubes — this ensures even cooking. Toss them in a separate bowl with a tablespoon of olive oil and a pinch of salt. They should be glossy and lightly seasoned.

Assemble the skewers: Thread the marinated beef, peppers, and onions onto the skewers, alternating the ingredients. Don’t pack them too tightly — leave a tiny gap between each piece so the hot air can circulate and char the surfaces evenly. You should get about 6–8 skewers depending on their length.

Preheat the grill: Heat your grill or grill pan to a medium-high heat — around 200°C. You want it hot enough to sear the meat, but not so hot that the outside burns before the inside is cooked. The grill bars should be visibly hot and shimmering.

Grill the kebabs: Place the skewers on the hot grill. You should hear a satisfying sizzle immediately. Cook for 4 minutes, then use tongs to turn them. Look for deep brown char marks on the underside — that’s the flavour. Cook for another 4 minutes, then turn again. For medium-rare beef, the internal temperature should reach 52°C – 54°C when checked with a meat thermometer. For medium, aim for 57°C – 60°C. The total cooking time will be 12–14 minutes. The aroma at this stage is incredible — smoky, earthy, and slightly sweet from the charring peppers.

Rest before serving: Remove the skewers from the grill and place them on a warm plate. Loosely tent with foil and let them rest for 5 minutes. This is a crucial step — it allows the juices to redistribute throughout the meat. The beef will look glossy and the vegetables will be beautifully softened with charred edges.